Homemade pesto is one of the quickest ways to brighten any dish from caprese chicken to pizza and even to macaroni and cheese. This is my tried and true method to make the perfect basil pesto recipe every single time.
I’ve made homemade pesto many times and totally loved it. And just as many times I’ve totally screwed it up. Why? There are likely several reasons but mainly because I veered away from my perfected proportions and added too much garlic or not enough olive oil or didn’t season nearly enough.
I’m a big fan of the fact that pesto is one of those recipes you can sub in different ingredients for and get a distinct but familiar flavor, but where the secret sauce comes in is the proportions of those ingredients. Otherwise, things can quickly go afoul. Trust me on this.
Here’s what I’ve learned to make the best, easy, homemade pesto sauce you’ll be loving all year long.